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LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
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Lightly scalded, pressed curds with natural or washed rinds: tommes and monastery cheeses.
331 entries listed here, page 1 of 5.
The shared make of uncooked or semi-cooked pressed cheese family (tomme, saint-nectaire, reblochon, morbier, raclette). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Algunder Bauernkäse halbfett (Formaggio contadino semigrasso di Lagundo) | Italy, Trentino-Alto Adige, Prov. Bolzano | 2 months | Clean, smooth, thin, fairly hard, pale straw | |
| Algunder Butterkäse (Formaggio di Lagundo) | Italy, Trentino-Alto Adige, Prov. Bolzano | 2 months | Clean, thin, fairly hard, pale straw | |
| Arzúa-Ulloa PDO | Spain, central Galicia | Cow milk, raw or pasteurised, not standardised | At least 6 days; curado at least 6 months | |
| Bastardo del Grappa | Italy, Veneto, Monte Grappa massif | Partly skimmed cow milk; raw on the malga, heat-treated in valley dairies | At least 25 days; can exceed a year | |
| Beddo | Italy, Piemonte | at least 7 days | None when fresh; a thin, slightly wrinkled whitish-straw skin (camisa) after 5–6 days | |
| Bëggia | Italy, Piemonte | Raw whole milk of Frabosana-Roaschina ewes, grazed on summer pastures and fed hay in winter | at least 30 days | Smooth, thin, straw-yellow |
| Bernardo | Italy, Lombardia | 15–20 days | ||
| Bettelmatt | Italy, Piemonte | at least 2 months | ||
| Bonassai | Italy, Sardegna | 20–30 days | ||
| Boves | Italy, Piemonte | 24 h – 30 days | ||
| Bra PDO (Tenero and Duro) | Italy, Piedmont, the whole province of Cuneo plus Villafranca Piemonte | Cow milk, up to 20% sheep or goat milk allowed | Tenero at least 45 days; Duro at least six months | |
| Brânză de Măgura | Moldova, Slobozia-Măgura village, Bursuceni commune, Sângerei district | at least 30 days | ||
| Bratkäse | Switzerland, Unterwalden | 42 days – 2.3 months | ||
| Brus | Italy, Piemonte | at least 20 days | None | |
| Bündner Bergkäse | Switzerland, Graubünden | at least 3 months | ||
| Cacio di vacca bianca | Italy, Abruzzo | 30 days – 6 months | White when fresh, straw-yellow when ripened, marked by the rush baskets | |
| Cacio fiore | Italy, Lazio | 40 days – 2 months | ||
| Cacio in forma di limone | Italy, Marche | 4–10 days | None as such; the surface is covered with grated lemon peel | |
| Cacio magno (semplice e alle erbe) | Italy, Lazio | 20–30 days | Rough and greyish from the potato starch | |
| Caciofiore aquilano | Italy, Abruzzo, all provinces | 30–40 days | None when young, later thin and clean; cream to straw-yellow, possible light white mould; basket and reed-mat marks | |
| Cacioricotta caprino orsarese | Italy, Puglia, province of Foggia, Orsara di Puglia and some nearby communes | 50 days – 2 months | Fresh: none, white; aged: thin, porcelain to straw-yellow | |
| Caciotta | Italy | Mostly pasteurised cow milk, sometimes mixed with ewe milk; regional ewe and goat versions | About 15 days for the fresh kind; up to 2 months for the aged kind (about 60 % dry matter) | |
| Caciotta (marchigiana) | Italy, Marche | 2–6 months | Thin, dark ivory; spotted brown when walnut leaves are used | |
| Caciotta caprina | Italy, Friuli Venezia Giulia, the whole region | 14 days – 8 months | Clean, thin to fairly thick, straw | |
| Caciotta cepranese | Italy, Lazio | Caciotta 15–30 days; caciottone at least 6 months | ||
| Caciotta dei Monti della Laga | Italy, Lazio | Ewe milk with up to 30 % goat milk | 30 days | Thin, fairly soft, white or straw-yellow (ONAF) |
| Caciotta della Lunigiana | Italy, Tuscany, province of Massa-Carrara, the Lunigiana | 4–30 days | Thin, soft, white to pale straw | |
| Caciotta della Sabina (semplice e alle erbe) | Italy, Lazio | 20–30 days | Thin, rough, fairly hard, greyish (ONAF) | |
| Caciotta di bufala pontina | Italy, Lazio | 30 days | Thin, light yellow | |
| Caciotta di capra dei Monti Lattari | Italy, Campania | 2–40 days | Thin, white to pale straw, clean or lightly bloomed; basket marks or smooth | |
| Caciotta di mucca | Italy, Lazio | 15 days – 6 months | Soft and white on the young cheese; fairly hard, dry, straw to brownish on the aged one (ONAF) | |
| Caciotta di pecora | Italy, Tuscany, province of Grosseto, the Maremma, above all Sorano and Manciano | 20–40 days | Thin, soft, smooth, pale straw (deeper with age) | |
| Caciotta dolce | Italy, Toscana | at least 20 days | Thin, smooth, soft, straw-yellow | |
| Caciotta genuina romana | Italy, Lazio | at least 15 days | Thin, elastic, straw-yellow, darker when aged (ONAF) | |
| Caciotta mista ai bronzi | Italy, Lazio | Ewe and cow milk, half and half | 45 days | Thin, fairly hard, dry, straw-yellow (ONAF) |
| Caciotta mista della Tuscia | Italy, Lazio | 20 days – 3 months | Thin, smooth, straw-yellow (ONAF) | |
| Caciotta mista ovi-vaccina del Lazio | Italy, Lazio | 1 day (primo sale) to 30 days | Thin, soft, straw-yellow | |
| Caciotta stagionata | Italy, Toscana | at least 6 months | Hard, wrinkled, straw-yellow, fairly thick; brushed before sale | |
| Caciotta vaccina frentana | Italy, Abruzzo | 15 days | Thin, porcelain-white when fresh, straw-yellow when aged; marked by the rush basket | |
| Caciottina canestrata di Sorrento | Italy, Campania | Thin, white to pale straw, basket-marked | ||
| Caciottina di bufala di Amaseno (semplice o aromatizzata) | Italy, Lazio | 2 months | Thin, smooth, white to straw; coloured by the flavouring (ONAF) | |
| Caciottone di Norcia IGP | Italy, Umbria | 20 days – 12 months | ||
| Caerphilly | Wales | Cow milk from Welsh farms, raw or pasteurised, organic or not | From 10 days to 6 months | |
| Cantal PDO | France | Cow milk; fat standardised to give at least 45 % fat in dry matter | jeune 30–60 days, entre-deux 90–210 days, vieux at least 240 days | |
| Caprino a coagulazione presamica | Italy, Lombardia | 3–7 days | ||
| Caprino al lattice di fico | Italy, Marche | 30 days – 12 months | ||
| Caprino della Val Vigezzo | Italy, Piemonte | up to 4 months | ||
| Caprino presamico (di latte vaccino) di Supino | Italy, Lazio | 12–24 h | None; slightly rough white surface, sometimes coated in herbs | |
| Caprino presamico piemontese | Italy, Piemonte | 7 days – 2 months | ||
| Caprino vaccino | Italy, Lombardia | 24 h – 7 days | ||
| Caprino valsesiano | Italy, Piemonte | up to 15 days | ||
| Casàda con la tenza | Italy, Trentino-Alto Adige, Prov. Trento | None; smooth, shiny, milk white | ||
| Casatta di Corteno Golgi | Italy, Lombardia | 2–5 months | Clean, slightly wrinkled, straw yellow, deeper with long ageing | |
| Casciotta d'Urbino PDO | Italy, Marche and Emilia-Romagna | 15–30 days | ||
| Casieddo | Italy, Basilicata | 7 days | None or barely visible; aged: hard, grey-yellow | |
| Caso conzato | Italy, Campania | 6–12 months | Treated, oily, irregular, herb-coated; ochre-yellow to reddish | |
| Caso di Elva | Italy, Piemonte | 30 days – 11 months | Thin, firmer with age; light yellow to reddish-brown; cracks can let natural blueing in | |
| Casolèt | Italy, Trentino | Whole cow milk from one or two milkings; raw in the Presidium cheese, thermised elsewhere | 20–30 days; in the past it was also kept 3–4 months | |
| Casoperuto | Italy, Campania | 6–12 months | Thin, slightly wrinkled skin, deep straw yellow, coated in dried pimpinella | |
| Casoretta | Italy, Lombardia | at least 30 days | Wrinkled, fairly elastic, ivory to straw | |
| Castelmagno PDO | Italy, Piedmont | Raw cow milk, with 5–20 % ewe or goat milk allowed; no pasteurisation or thermisation | At least 60 days in caves at 5–15 °C and 70–98 % humidity | |
| Casu friscu | Italy, Sardegna | 30 min | None; white surface | |
| Casu in filixi | Italy, Sardegna | at least 2 h | None; milk-white, fern-imprinted | |
| Casu musciu | Italy, Campania | 15–20 days | Thin, smooth, yellow, semi-firm | |
| Cevrin di Coazze | Italy, Piemonte | 2.6–3 months | Washed, hard, slightly irregular, a few moulds; reddish to dark brown | |
| Chevrotin PDO | France, Haute-Savoie and Savoie | Raw whole goat milk from one farm herd, at least 80% Alpine goats | At least 21 days from renneting, drying included | |
| Civrin della Val Chiusella | Italy, Piemonte | at least 10 days | Thin, smooth, whitish-straw with light white mould | |
| Cuartirolo argentino | Argentina | at least 20 days | Whole, slightly firm, smooth or rough | |
| Dolcesardo Arborea | Italy, Sardegna | 15 days | None; smooth white surface treated with natamycin and not edible | |
| Dolomiti | Italy, Trentino-Alto Adige, Prov. Trento | at least 15 days | Clean, smooth or lightly ridged, ivory to pale straw | |
| Felciata | Italy, Calabria | 30–45 min | None; porcelain-white, creamy, moist | |
| Fior delle Dolomiti | Italy, Veneto | 15–20 days | Thin, smooth, tender, pale straw yellow | |
| Fiorone della Valsassina | Italy, Lombardia | 30 days | None on the fresh cheese; a very thin straw-yellow skin on the aged one | |
| Fontal | Italy, Trentino | 30 days – 2 months | ||
| Formadi frant | Italy, Friuli Venezia Giulia, Carnia | About 40 days at 10–12 °C and 70 % humidity | ||
| Formaggella della Val Brembana | Italy, Lombardia | 25 days – 2 months | Thin, smooth, ivory to straw, darker with age | |
| Formaggella della Val di Scalve | Italy, Lombardia | 20 days – 2 months | Thin, rough, yellowish and crumbly when young; smoother, thicker and darker with age | |
| Formaggella della Val Seriana | Italy, Lombardia | 15 days – 3 months | Smooth and thin, white-yellowish, thicker and firmer with age | |
| Formaggella della Val Trompia | Italy, Lombardia | 20–25 days | Thin, smooth, straw yellow | |
| Formaggella della Valcamonica | Italy, Lombardia | 15–40 days | Light straw, deepening with age |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
